La P'tite Baguette Shop – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (718) 977-1169 to check today's hours. Know the hours? Send them to us.

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229-24 Linden Blvd, New York, NY 11411

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Address229-24 Linden Blvd, New York, NY 11411

Phone(718) 977-1169

StyleFrench bakery

CountyQueens County

Time zoneEastern Time

From city center13 mi east

About La P'tite Baguette Shop

La P'tite Baguette Shop is a French bakery at 229-24 Linden Blvd, about 13 mi east of central New York.

It is one of 1,497 bakeries and sweet shops we list in New York — about one per 5,663 people living in the city. If you want to compare, La Ronde Bakery sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for La P'tite Baguette Shop yet, so calling ahead at (718) 977-1169 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 22 locations of the same brand in our directory.

At a glance

Listed as	French bakery
Bakeries in New York	1,497
Nearest bakery	less than 0.1 mi
Brand locations	22

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.